Monday, July 25, 2011

Best Cherry Pitting Tip. Ever.

While visiting my in-laws around the 4th of July, their family friend, Tim, stopped by. He was talking about making cherry jam {my in-laws live near cherry farms!}, and gave THE MOST BRILLIANT CHERRY PITTING TIP, E.V.E.R.

No more messy kitchen. No more stained fingers. That’s a winning combination.

Directions

Fill one side of your sink or a large bowl with cold water, about 3/4 full.

On the other side, fill a large bowl with cold water.

Pour all the fresh cherries in the side filled with cold water.

Use your hands, or a cherry pitter, and pit each cherry right at the water surface or just below. This minimizes the spray and keeps your hands clean too.

Place the halved and pitted cherries into the bowl on the other side of the sink.

When you are done, you just need to drain the water off of the pitted cherries.

If you don't have a pitter, use a paper clip - just unbend it into an 'S' shape and use the s to hook the pit and pull out. Takes a bit to get into a groove, but I've pitted pounds of cherries that way!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.